>
> I'm thinking gazpacho, but would be grateful for any other
> suggestions.
>
> maxine in ri

hey Maxine,

here are a couple of recipes that I've made this summer. For the first one,
I substituted carrots for the golden beets, keeping the recipe exactly the
same; it's good either warm or cold.
>
GOLDEN AND RED BEET SOUP



3 medium golden beets (about 1 pound with greens) (can substitute fresh
carrots)
3 medium red beets (about 1 pound with greens)
1 large onion
2 tablespoons unsalted butter
4 cups water
2 teaspoons salt
2 1/2 cups milk
6 tablespoons crème fraîche or sour cream
3 tablespoons chopped fresh dill leaves
Garnish: fresh dill sprigs

Trim beets (reserve greens for another use) and peel. Separately cut golden
and red beets into 1/4-inch-thick slices. Finely chop onion. In each of two
3-quart saucepans melt 1 tablespoon butter over moderate heat. Add red beets
and half of onion to butter in one pan and golden beets and remaining onion
to other. Cook beet mixtures, stirring, 5 minutes. Add 2 cups water and 1
teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or
until beets are very tender.

In a blender or food processor puree each mixture separately with 1 1/4 cups
milk until smooth (use caution when blending hot liquids). Return soups to
pans and reheat over moderate heat.

In a small bowl whisk together crème fraîche or sour cream and dill. Divide
soups among 6 bowls, pouring them simultaneously into opposite sides of each
bowl.

Serve soup topped with cream mixture and garnished with dill.

Makes about 6 cups, serving 6.

Gourmet
September 1999


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I've made this recipe also, but since I didn't have any paprika, I had to
leave it out. It was very tasty & I also put part of it in the food
processor. Instead of putting the bowl into ice, I refrigerated it.



North African spices combine with a touch of honey and lemon in a refreshing
summer soup.

Active time: 15 min Start to finish: 35 min

serving size

Makes 4 servings or about 5 cups.

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ingredients
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

preparation
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate
heat, stirring occasionally, until onion is softened and begins to brown, 4
to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved
juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then
bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice
and cold water. Cool soup, stirring occasionally, until cold, 15 to 20
minutes. Stir in lemon juice and salt and pepper to taste, then stir in
remaining parsley and cilantro.
Gourmet, June 2003

reviews
see all > 06/13/07
A Cook from Sunny Florida

Quick, easy and delicious. Like other reviewers, I used my blender for a
smooth texture - otherwise, I made no other changes. We love this soup, and
with it being such a snap to make, it will be on the menu often